Afsheen Khan

A simple hummus salad recipe every health freak will love

Intro: Hummus tastes great along with a stack
of warm, pillowy pita bread, but you’re missing out if you don’t experiment
with other hummus food.
This simple hummus
salad is not only delicious, but is perfect for the weight watcher too!

Hummus is the perfect health food. It is packed with protein,
vitamins and a host of other nutrients, along with being absolutely delicious.
You can eat it any which way and rest assured that the results will be
fabulous.

Apart from being a dip you can count on, hummus dip also works well as
a spread, sauce and salad dressing. With heaps of flavour and a delightful
creamy texture, hummus-based
salad dressings are absolutely lip-smacking.

Here’s a recipe of one such salad that
incorporates the Middle Eastern dip beautifully with tipping the calorie scale.
Made with fresh vegetables and fruits that are filling, tasty and great for
your health, a hummus
spread dressing takes this salad to the next level.

Ingredients

For the salad

3 cups of mixed lettuce

1 cup kale

1 orange, peeled and segmented

½ cup pomegranate

1 cup pumpkin, thinly sliced

1 cup mixed bell peppers, roughly sliced

½ cup cherry tomatoes, halved

1 cup broccoli, steamed

3tbsp almonds, roasted and roughly chopped

3tbsp walnuts, roasted and roughly chopped

2tbsp flax seeds

2tbsp pumpkin seeds

1 cup mushrooms, sliced

1tbsp olive oil

salt and pepper, to taste

1tsp smoked paprika powder
4tbsp goat’s cheese, to garnish

For the dressing

½ cup hummus

1 clove of garlic, minced

3-4 tbsp olive oil

2 tbsp honey

1 tbsp balsamic vinegar

salt and pepper, to taste

2 tsp lemon juice

Method

·
First things first, add all the ingredients for
your dressing into a mason jar, screw the lid on and shake the jar well. You
may need to do this for a couple of minutes until the dressing has emulsified
properly. Optionally, you can also add the ingredients to a liquidiser and
blend them. The second option works particularly well if you’re strapped for
time.

·
Next, take your pumpkin and mixed bell peppers
and toss them in the olive oil, salt, pepper and paprika. Lay them in a flat
layer on a baking tray, roast them at 180°C and cook them until they are fork-tender.

·
While the vegetables roast, sautee the
mushrooms until they release all their water and are cooked through. Season
with salt and pepper and allow them to cool.

·
Once all your cooked vegetables have cooled to
room temperature, mix them with the mixed lettuce and kale in a large bowl. Add
the orange segments, cherry tomatoes, broccoli and pomegranate to your salad
and toss lightly.

·
Pour the dressing on to the salad and mix well
to ensure that all the ingredients are well-coated.

·
Finish the salad by sprinkling the roasted
almonds, walnuts, flax seeds and pumpkin seeds and dotting it with chunks of
goat’s cheese.

Pro tip:

For extra protein, you can add cubes
of grilled chicken or tofu to your hummus salad, along with croutons for crunch
and turn it into a complete meal!